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Cocoa-Berry Blast Sundae

My ice cream recipe from last week was gone so quickly, I just had to create something new.

Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!

Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of  Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.

Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!

Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!

Cocoa-Berry Blast Sundae
Ice-Cream Base:
Ingredients.
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt

Preparation.
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.

Coco-Carob Ice Cream:
Ingredients.
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water

Preparation.
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).

Strawberry Ice Cream:
Ingredients.
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries

Preparation.
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Super-Berry Ice Cream:
Ingredients.
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries

Preparation.
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Strawberry Sauce:
Ingredients.
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds

Preparation.
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.

Coco-Carob Sauce:
Ingredients.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar

Preparation.
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.

Cocoa-Berry Blast Sundae assembly:
Ingredients.
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
1 cherry

Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!

Chocolate Oat Cookies with Coconut Bliss Ice Cream

Recently I was asked to make some raw cookies for a baptismal party. So, I decided to come up with something simple and yummy – these delicious raw chocolate oat cookies. They were an absolute hit! One of the secrets to these yummy cookies was the raw coconut flour I used.

This is a newly discovered product for me produced by Coconut Secret. This flour is amazing! You can use it in a raw dish, as well as a cooked dish. This coconut flour is 100% organic, gluten-free, high fiber, low carb, unbleached, unrefined, and low in sugar. It’s absolutely fantastic! There are so many raw and cooked applications you can use this great flour for – I highly recommend it! Buy Now through my Open Sky store.

Buy Now

My family was so bummed, since I didn’t make any of these cookies for us. That’s when I decided to make them again, but turn them into something even more special – ice cream sandwich cookies! Since I just discovered another incredible vegan product, Coconut Bliss ice cream, I thought it would be the perfect combination – and it was!

Coconut Bliss ice cream is soy free, gluten free, dairy free, and 100% organic. There are a variety of flavors to choose from, all made from natural, unprocessed ingredients. My favorite so far is Island Vanilla. It has incredible flavor, and went well with my cookies. Check the Coconut Bliss website for a local retailer near you.

Now for the recipe:

Chocolate Oat Cookies.
Ingredients:
1 cup almonds (ground to a fine powder)
1 cup coconut flour
1 cup raw oats
1/2 cup raw date palm sugar
1 cup raw cacao powder
2 tsp ground cinnamon
1 tsp bee pollen
1 cup pitted Medjool dates
1/2 cup dried goji berries
1/4 cup raw cacao nibs
1/3 cup raw agave nectar
1/2 cup purified water

fillers
1/2 cup carob chips
1/4 – 1/3 cup dried currants

Preparation:
Combine all dry ingredients, exclude dates, agave, water, gojis, cacao nibs, and fillers. Process in food processor until well combined. Add cacao nibs and gojis, and process again. Add dates and process until crumbly. While running food processor slowly add the agave and the water until a dough-like consistency is formed. Remove from food processor.

Knead dough, and roll out onto a clean surface on wax paper or parchment paper. Spread fillers over top, and roll dough up into a long log. Slice log into small slices. Roll each slice into a ball, and flatten into a disk. I placed these cookies in the dehydrator for several hours, but it’s not necessary. They keep well in the refrigerator either way.

For the ice cream sandwich.
Ingredients:
2 cookies per serving
1 cookie-scoop of Coconut Bliss Island Vanilla ice cream per serving
chocolate syrup for drizzling (if desired)
cacao nibs for sprinkles (if desired)

Assembly:
Place 1 cookie-scoop of the ice cream in between the two cookies. Drizzle with chocolate syrup and cacao nibs if desired, or eat plain. To store, place ice cream cookie sandwiches in plastic wrap and freeze. Enjoy!

Raw Cacao Maca Ice Cream – by Superhero Lenette

Today’s post is an original raw superfoods recipe from fellow Superhero Lenette, out of Chicago, Ill.

This is a super delicious recipe for raw ice cream, using my favorite superfoods cacao and maca! Be sure to watch the video too!

(I tried several times to embed the video here, like I have done in the past, but had no success. Please use this link to view the video from Lenette!).

Ingredients:
3 frozen bananas
6 pitted medjool dates
3T raw tahini
2T maca powder
3T cacao powder
coconut water with a couple of drops of Marine Phytoplankton (add to mix as needed to blend)
5 ice cubes purified water (add more if needed to blend and mix to desired consistency)

Preparation:
Add all ingredients into a high-speed blender (preferably a Vita-Mix blender). Add coconut water slowly, and ice slowly until well combined, smooth and creamy like ice-cream. Serve-up right away (if cold enough), or place in a container and freeze.

Thanks Lenette – this was an awesome recipe!!! 🙂

Raw Vanilla and Chocolate-Carob Ice Cream

This recipe is similar to a previous ice cream post. However, the difference is I used a Vitamix, less water, and I made 1/2 of the ice cream vanilla, and the other 1/2 chocolate-carob. This time the ice cream was so much richer and smoother than before. Very yummy! I hope you enjoy it too!

Ingredients:
2 cups of raw cashews (soaked for 4 hours)
2 cups of young Thai coconut meat
1 cup purified water
1 cup raw blue agave nectar
1/4 cup coconut oil
2 T organic non-alcoholic vanilla extract
1/2 teaspoon vanilla bean powder
1/2 teaspoon pink Himalayan salt

Preparation: Combine all the ingredients in order of listing into a Vitamix or Blendtec. Mix on high speed until very smooth and slightly thick to pour. Split the mix in half. Place 1/2 of the mix into an airtight container and freeze. The other 1/2 should go back into the Vitamix to make our chocolate-carob ice cream.

Ingredients for chocolate-carob flavor:
1 scoop (about 3 T to 1/4 cup) raw cacao powder
1 scoop (about 3 T to 1/4 cup) raw carob powder

Preparation: Add ingredients to the Vitamix with the ice cream mixture. Blend on high until super smooth. You may have to stop and use a spatula to slightly stir up the dry ingredients. Once very smooth and creamy place in an airtight container and freeze.

And there you have it! Super rich and creamy raw ice cream. Two flavors, too wonderful for words!!!

ice cream,chocolate,desserts

My Raw Coconut-Cashew Ice Cream

Ingredients:
2 cups cashews (soaked for 4 or more hours)
2 cups young Thai coconut meat
1T Vanilla Extract (organic, alcohol free)
1 vanilla bean broken down into powder
dash sea salt or pink Himalayan salt
3/4 to 1 cup raw agave nectar
and extra water up to 1/2 cup or more as needed

Preparation:
Blend all ingredients except the cashews. blend until very creamy. Add cashews and water (gradually) until all is well mixed and super smooth. Place in air tight container in freezer for one hour. Remove and stir up in food processor and place back in container and freeze; or use an ice cream maker (if you have one) and follow the directions. Serve ice cream with your favorite toppings and garnish – or add it to your smoothie.

I personally enjoyed my ice cream topped with One Lucky Duck’s organic chocolate agave sauce (super good!), sliced almonds and banana. Hope you enjoy it as much as I do! 🙂

ice cream,chocolate,cacao,desserts

Raw Chocolate Banana Ice Cream w/Raspberry Sauce

Raw Chocolate Banana Ice Cream:

3 frozen peeled bananas
2 scoops (about 3-4 T) raw cacao powder
2 T Agave nectar
2 tsp. vanilla
3-4 drops chocolate flavored SweetLeaf liquid Stevia

Place in food processor and blend well. Freeze for 1-2 hours. Remix in food processor, place back into container and freeze.

Raspberry Sauce:

1 cup fresh raspberries
1/2 cup frozen raspberries
1/4 cup soaked dates
2 squirts of Agave nectar

Place in food processor and blend well. Store in a squeeze bottle container in the fridge. Drizzle sauce over ice cream, salad, or your favorite fruit. Great flavor!

Photobucket

The image shows this recipe with an additional scoop of my favorite raw Vanilla Ice Cream that I found through Raw Food Right Now.

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